Food : the chemistry of its components

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As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components

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Detail Information

Series Title

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Call Number

664 Cou f

Publisher

Cambridge, UK : RSC Publising., 2009

Collation

xix, 501 p. : ill. : ind. ; 25 cm.

Language

English

ISBN/ISSN

9780854041114

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

5th

Subject(s)

Food--Analysis
Food--Composition

Specific Detail Info

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Statement of Responsibility

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